Klobase With Sauerkraut

• 1 pound fully cooked Klobase sausage
• 1 (16-ounce) can shredded sauerkraut, undrained
• 3/4 cup water
• 1 teaspoon caraway seeds
• 1/2 teaspoon salt
• 1 small potato, peeled and shredded
• 1 small onion, chopped
• 1 tablespoon shortening
• 1 tablespoon all-purpose flour

1. Cut sausage into 2 - inch pieces. Place sausage with water to cover in a large Dutch oven; bring to a boil. Reduce heat; cover and cook 10 minutes or until thoroughly heated. Remove from water; set aside, and keep warm.
2. Combine sauerkraut, water, caraway seeds, and salt in a medium Dutch oven. Bring to a boil; reduce heat, and simmer 10 minutes. Stir in potato; simmer 3 minutes.
3. Saute onion in hot shortening in a small skillet until tender. Stir in flour; cook 1 minute. Spoon onion mixture into sauerkraut mixture, stirring well. Cook over medium heat, stirring constantly, 3 to 5 minutes or until thickened and bubbly. Spoon mixture into a serving dish; top with reserved sausage pieces. Serve immediately.
4. Note: Pumpernickel bread may be served with this dish.

sausage, shredded sauerkraut, water, caraway seeds, salt, potato, onion, shortening, flour

Taken from www.myrecipes.com/recipe/klobase-with-sauerkraut (may not work)